Baked Lemon Butter Barramundi with Green Beans

A simple, fresh dinner for the transition into spring.

In Traditional Chinese Medicine, spring is associated with the Wood element, the Liver and the colour green. As the weather begins to warm, I love gradually moving away from the heavier meals of winter and bringing more fresh green vegetables and herbs onto the plate, while still keeping meals warm and cooked.

This baked barramundi is one of those easy meals that feels perfect for this time of year. Fresh green beans and dill are paired with lemon, capers and plenty of butter, with everything baked together in one dish so all those beautiful flavours cook into the fish.

Ingredients

• 750g barramundi fillets

• 2 onions, peeled and sliced

• 100g butter, sliced

• 300g green beans

• 1 lemon, zested and juiced

• 2 tbsp extra virgin olive oil

• 4 tbsp fresh dill, roughly chopped

• 2 tbsp capers

• Salt and pepper, to taste

Method

Preheat the oven to 170°C.

Season the barramundi fillets generously with salt and pepper.

Arrange the sliced onions over the base of a baking dish, then place the barramundi on top, skin-side down.

Arrange the green beans over and around the barramundi.

Pour over the lemon juice and scatter over the lemon zest, capers and fresh dill. Arrange slices of butter across the fish and beans, then drizzle everything with the extra virgin olive oil.

Finish with another little sprinkle of salt and freshly cracked pepper.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and return to the oven, uncovered, for another 10 minutes, or until the barramundi is cooked through and flakes easily.

Spoon some of the buttery lemon, caper and dill juices from the bottom of the pan over the fish before serving.

Serve warm with the green beans and soft baked onions, and add rice or potatoes on the side if you want to make it a more substantial meal.